Description
A one-pan creamy pesto gnocchi dish filled with baby spinach, tangy artichokes, and melty cheese. Quick, customizable, and perfect for busy weeknights or cozy dinners.
Ingredients
500 g (1 lb) gnocchi
2 Tbsp olive oil
1 yellow onion, diced
3 garlic cloves, minced
½ Tbsp dried oregano
½ Tbsp dried basil
150 ml (¾ cups) white wine or water
250 ml (1 cup) cream
250 ml (1 cup) water or vegetable stock
125 g (4 cups packed) baby spinach
280 g (9 oz) jar marinated artichokes, drained
4 Tbsp basil pesto
200 g (1⅔ cups) Gouda or similar cheese, grated
Instructions
- Preheat oven to 180 °C (356 °F).
- In an oven-safe skillet, heat olive oil over medium heat. Sauté onion and garlic until soft and fragrant. Stir in oregano and basil; cook for 1–2 minutes.
- Add gnocchi (add a splash more oil if needed). Cook, stirring occasionally, until lightly golden (about 3–5 minutes).
- Deglaze pan with wine or water, scraping up browned bits.
- Add cream and water or stock. Simmer for about 5 minutes until gnocchi are tender.
- Stir in pesto, spinach, and artichokes—spinach will wilt from the heat.
- Top with grated Gouda. Slide skillet into oven and bake 15–20 minutes, or until cheese is golden and bubbly.
- Serve directly from skillet and enjoy.
Notes
- Use an oven-safe skillet for a seamless stovetop-to-oven transition.
- Swap white wine with stock for an alcohol-free version.
- Use coconut milk or whole milk as a lighter alternative to cream.
- Add a squeeze of lemon juice after baking for brightness.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 portion (1/6 of recipe)
- Calories: 420
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 55 mg
